Lemon Bar Recipe, with Lots of Lemon Flavor! From Pinole,
California
pc cuisine
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Milk and Honey
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More
Citrus Flavors
Check out Jen's
Shaker Style Lemon Bars
These bars are similar to
the classic Lemon Bar recipe most
folks have had, except that they're even easier to make, and taste even
better! In the Shaker tradition of using whole slices of lemon, this
dessert offers full lemon flavor, with just the right amount of topping
to keep the crusty texture of the bottom layer. Serves 8 or so.
Ingredients:
The day before, prepare the lemons. Wash and cut the lemons into paper-thin slices. Put the slices in a large mixing bowl, add the granulated sugar and toss well to coat. Cover bowl with plastic wrap, letting it rest overnight, stirring occasionally. Use: > 2 lemons with peel on, sliced thin* > 1 1/2 c. sugar
The next day, make the crust, processing until crumbly and pressing into 9" sq. pan, and partly up the sides: > 1 1/2 c. flour > 3/4 c. butter > 3/8 c. confectioner's sugar
Bake crust 15-20 minutes at 350 degrees. Prepare the filling by stirring the eggs and salt first, until smooth: > 3 eggs > 3/8 tsp. salt
Mix together gently, the sliced lemon/sugar mix and the egg mixture: > Sliced lemons and sugar > Eggs/salt
Bake 20-25 minutes more, until it sets up. Cool, then cut with a very sharp knife. To make a more elegant dessert, serve with a scoop of ice cream and a sprinkling of poppy seeds.
* If Meyer lemons aren't available, use only the slices of one whole lemon, and just the juice of the other lemon.
Ingredients:
- 2 large lemons, preferably Meyer, organic*
- 1 1/2 c. granulated sugar
- 1 1/2 c. flour
- 3/4 c. butter
- 3/8 c. confectioner's sugar
- 3 eggs, well beaten
- 3/8 tsp. salt
The day before, prepare the lemons. Wash and cut the lemons into paper-thin slices. Put the slices in a large mixing bowl, add the granulated sugar and toss well to coat. Cover bowl with plastic wrap, letting it rest overnight, stirring occasionally. Use: > 2 lemons with peel on, sliced thin* > 1 1/2 c. sugar
The next day, make the crust, processing until crumbly and pressing into 9" sq. pan, and partly up the sides: > 1 1/2 c. flour > 3/4 c. butter > 3/8 c. confectioner's sugar
Bake crust 15-20 minutes at 350 degrees. Prepare the filling by stirring the eggs and salt first, until smooth: > 3 eggs > 3/8 tsp. salt
Mix together gently, the sliced lemon/sugar mix and the egg mixture: > Sliced lemons and sugar > Eggs/salt
Bake 20-25 minutes more, until it sets up. Cool, then cut with a very sharp knife. To make a more elegant dessert, serve with a scoop of ice cream and a sprinkling of poppy seeds.
* If Meyer lemons aren't available, use only the slices of one whole lemon, and just the juice of the other lemon.
